Crock Pot Creole Chicken Recipe

This Crock Pot Creole Chicken recipe has all your favorite Louisiana flavors and is easy to make.

This is one of my favorite chicken crock pot recipes.

I’ve had an obsession with Louisiana for as long as I can remember.

I’ve dreamed of taking a trip just so I can take a stroll through the historic French Quarter or the Garden District.

I often wrestle with the idea of visiting during Mardi Gras but I know I wouldn’t enjoy the crowds and wild celebrations.

This Crock Pot Creole Chicken recipe is not an authentic creole chicken recipe.

If you are from Louisiana and cook creole food please don’t be offended.

You’ll notice this creole chicken does not have celery in it.

I was out and substituted some celery seed for sliced celery that should be in a creole chicken recipe.

No matter this Crock Pot Creole Chicken recipe is delicious served over cooked white rice.

How To Make Crock Pot Creole Chicken and Rice

• 1 to 2 lbs boneless skinless chicken breasts
• 14.5 oz can stewed tomatoes
• 1 small onion, diced
• 1/2 cup diced red and green bell pepper
• 1/2 cup sliced black olives
• 1/8th to 1/4 teaspoon red pepper flakes
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 small bay leaves
• 2 1/2 cups chicken broth
• 2 tablespoons cornstarch plus 2 tablespoons cool water
• 2 cups cooked white rice

1. Place the chicken breast, stewed tomatoes, diced onion, diced bell peppers, and sliced black olives into a 6-quart crock pot. Mix well to combine.
2. Add the red pepper flakes, black pepper, salt, bay leaves, and chicken broth to the crock pot. Mix again to combine. Cover and slow cook on high for 4 hours or low for 6-8 hours.
3. 30 minutes before serving mix the cornstarch with the cool water and add to the slow cooker. Mix well, recover and continue to cook for 30 more minutes until thickened.
4. Serve over cooked white rice.
5. Make 4 to 6 servings.

Print the Crock Pot Creole Chicken and Rice Recipe Below

Crock Pot Creole Chicken Recipe

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• Author: Arlene Mobley - Flour On My Face
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Yield: 4 servings 1x

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Ingredients

• 1 to 2 lbs boneless skinless chicken breasts
• 14.5 oz can stewed tomatoes
• 1 small onion, diced
• 1/2 cup diced red and green bell pepper
• 1/2 cup sliced black olives
• 1/8th to 1/4 teaspoon red pepper flakes
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 small bay leaves
• 2 1/2 cups chicken broth
• 2 tablespoons corn starch plus 2 tablespoons cool water
• 2 cups cooked white rice

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Instructions

1. Place the chicken breast, stewed tomatoes, diced onion, diced bell peppers and sliced black olives into a 6 quart crock pot. Mix well to combine.
2. Add the red pepper flakes, black pepper, salt, bay leaves and chicken broth to the crock pot. Mix again to combine. Cover and slow cook on high for 4 hours or low for 6-8 hours.
3. 30 minutes before serving mix the corn starch with the cool water and add to the slow cooker. Mix well, recover and continue to cook for 30 more minutes until thickened.
4. Serve over cooked white rice.
5. Make 4 to 6 servings.

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• Category: Crock Pot Recipes
• Method: Slow Cooker
• Cuisine: Creole

Nutrition

• Serving Size: 1/4
• Calories: 350
• Carbohydrates: 14.6g
• Fiber: 2.2g
• Protein: 53.5g

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Helpful Tips for this recipe

• Boneless skinless chicken thighs can be substituted for the boneless skinless chicken breast.
• Disclosure: Some links may be affiliate links.

Helpful Products for this recipe

• Creole Seasoning is easy to find in most grocery stores. I used Zatarain’s Creole Seasoning for this recipe.
• I cooked this Creole Chicken recipe in my 6-quart crock pot slow cooker.
• I served the crock pot creole chicken and rice recipe in a Pfaltzgraff oval serving bowl

For more easy crock pot recipes like this Crock Pot Creole Chicken and Rice recipe head over to the Flour On My Face Crock Pot Recipe page where you will find over 190 crock pot recipes.